These Keto Low Carb Zucchini Fritters are not only incredibly easy to make but are also the perfect crowd-pleasing treat, suitable for everyone in the family. Transform fresh zucchini into delightful zucchini patties that are simply irresistible when served warm with a dollop of sour cream. A perfect zucchini fritters recipe to bring some summer flavor to your meal prep or as a low-carb snack option.
Grate the zucchini on the large holes of a box grater or using a food processor. Place the grated zucchini, in a colander over the sink. Gently stir in 1 tsp salt and toss to combine; let sit for 10 minutes.
Squeeze handfuls of zucchini using a clean dish towel or cheesecloth to drain as much liquid as possible.
In a large bowl, add zucchini, coconut flour, Parmesan cheese, minced garlic, and egg. Season with salt and pepper, to taste. Stir well to combine.
Heat olive oil or refined coconut oil in a large skillet over medium-high heat.
Scoop ¼ cup of batter for each fritter, flattening out the tops with a spatula.
Cook on each side for about 2-3 minutes or until golden brown. Adjust the temperature if needed.
Notes
Store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
If your dough seems too wet feel free to add more coconut flour to absorb all that moisture and make the zucchini patties super crispy and tasty.